Recipe

Step 1: Put 1 tbsp of the butter in a large heavy bottomed sauté pan set over medium high heat. When it is melted and hot, add the mushrooms tossing a few times until softened.

Step 2: Add the shallot.

Step 3: Drain the brunoise potatoes and add them to the pan. Sauté for another minute taking care to not let the vegetables brown.

Step 4: Add the stock 1/4 cup at a time stirring frequently and allowing the potatoes to absorb the liquid (2-3 minutes) before adding more. Be sure to use all the stock.

Step 5: When the potatoes are softened but still hold their shape, gently stir in the remaining 1 tbsp of butter, add the cheese and tomato. Season to taste with salt and pepper.